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aka Peanut Butter, Banana & Jackfruit Smoothie!

This may be a new take on PB&J — but it is addictively delicious and nutritious, too!

Young green jackfruit has been gaining popularity as a meat substitute in vegan dishes (such as vegan pulled pork) because it has a mild flavour and slightly chewy, meaty texture.  However, for smoothies I prefer to use the ripe yellow fruit.

Fresh, frozen, or canned jackfruit (unsweetened preferred) can often be found at Asian grocery stores or specialty food shops such as Whole Foods.  If it is not readily accessible, this smoothie also works well with mango or pineapple.

For 2 servings, blend together until smooth:

  • 1.5 cups ripe jackfruit pods

  • 1 cup canned organic coconut milk plus additional coconut milk or unsweetened coconut water as needed to achieve desired consistency

  • 1/2 to 1 frozen banana OR 1/2 to 1 cup steamed-then-frozen cauliflower

  • 2 to 3 Tbsp natural peanut butter OR sunflower seed butter (for nut-free/paleo)

  • 2 Tbsp white chia seeds

  • 1/4 tsp ground turmeric

  • 1/8 tsp ground cardamom

  • pinch of black pepper

  • optional stevia, honey (nonvegan) or maple syrup to sweeten as desired

If serving as a meal, I add 2 Tbsp Organika Enhanced Collagen (nonvegan) or Nuzest Clean Lean natural or vanilla protein powder (use code “DRTARA” for discount).